1/2 Packet 2 can black beans rinsed and drained or2 cups (175g) black beans soaked at leadt 6-7 hours overnight or at least 1/2hour in hot water
1/4 Cups 4 cups vegetables broth
1 cups vegetable broth 3 cups for soupy
1/4 teaspoon Cumin
1/4 teaspoon Thyme
1/4 teaspoon Salt
0.13 teaspoon Pepper
0.13 teaspoon Cayenne
1/2 teaspoons Lime juice
As Required For Ganishing Cilantro and sour cream for garnish optional
3.75 g 15 oz (175.1 g) can diced tomato
1/4 tsp Oregeno
0.06 tsp Black pepper
0.19 tsp Paperika
0.13 tsp 1tsp red chilli powder blend or1/2tsp chipotle powder or both
As Required For Ganishing Cilantro
As Required For Ganishing Avocado
As Required For Ganishing pepper flakes for garnish
How to Make Black Bean Vegetable Soup Recipe
Soak the black beans if you haven't already while you prep ingredients and start cooking.
Start the IP on saute. Add oil, onion, garlic, and a pinch of salt and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
Add tomato and mix in and cook for a minute.
Add the drained beans and water/broth and mix really well to pick up any stuck bits.
Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight)
Pressure cook for another 10 mins if the beans are not done to preference.
Add lime juice, taste and adjust salt and flavor. Blend 2 cups of the soup and mix it in. Bring to a boil and serve hot.
Store: Refrigerate up-to 4 days
When it comes to black bean soup, there is nothing better than an epic shower of toppings that you can pick and choose from. Chopped herbs like cilantro, creamy chunks of avocado, pepper flakes, scallions, a dollop of vegan cashew cream/ vegan sour cream. Maybe something crunchy like crispy fried onions.
You could use water instead of broth
calories per serving
8 g Fat43 g Protein6 g Carbs4 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment